Archive for July, 2009

Donabe Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Ayu Shioyaki and Tsukudani

Donabe Takikomi Gohan: Eda Mame ‘Green Soybean’ Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Donabe Takikomi Gohan: Eda Mame 'Green Soybean' Gohan, Matsutake Gohan, Grilled Ayu Sweetfish and Homemade Tsukudani
Being requested for more frequent recipes by our readers on KyotoFoodie, last night I made eda mame gohan cooked in a donabe and tried my new experimental tsukudani. While preparing this simple, seasonal and very tasty dish, Tanigawa-san from

Junk Food in Japan: Mochi Mochi ‘Mushi Pan’ Steamed Bread

Junk Food in Japan: Mochi Mochi ‘Mushi Pan’ Steamed Bread

While it might be hard to believe, and I am not ashamed, some junk food in Japan really captivates me. This quasi-junk food, mochi mochi mushi pan, or steamed bread has got me. I haven’t been able to get over it for a year now so I thought that I ought to introduce it on KyotoFoodie. It is quite interesting…

Japanese Condiment: Kyotona Pepper Greens and Wagyu Beef Tsukudani

Kyotona Pepper Greens and Wagyu Tsukudani 京唐菜佃煮
Kyotona Pepper Greens and Wagyu Tsukudani  京唐菜佃煮
Tsukudani is a Japanese condiment that is usually made of seaweed that has been simmered in soy sauce, cooking sake and mirin. Kitayama, or the North Mountains of Kyoto are famous for Tsukudani made with mountain vegetables and mushrooms. Some tsukudani shinise stores in the city make tsukudani with wagyu beef.…

Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef

Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef

Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shoulders
Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shoulders
Here is the English dubbed episode of Battle Pike Eel (hamo, 鱧 はも) on YouTube.

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice

Kichisen Sansho Chirimen Jako on Gohan Nabe Rice 吉泉山椒縮緬
Kichisen Sansho Chirimen Jako on Gohan Nabe Rice  吉泉山椒縮緬
Sansho Chirimen Jako is a condiment in Japan that is usually eaten with, or sprinkled on rice. It is made by simmering dried sardine fry (jako) and fresh sansho pepper fruit (sansho-no-mi) in soy sauce, cooking sake and mirin. I got this much sought after sansho chirimen jako from…

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